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Thursday, April 8, 2010

Orange Tian with the Daring Bakers

At last, a citrus dessert!! The 2010 March Daring Baker's Challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as a challenge for this month, a dessert based on a recipe from Alain Ducasse's Cooking School in Paris.This recipe had several parts, the Pate Sablee, Marmalade, Orange Segments, Caramel (which I skipped as its too sweet for us, and replaced with a simple Orange Sauce), and Whipped Cream. Luckily I had already made some Marmalade in December, what will all that citrus in the market! I made a Three Fruit Marmalade with lemons, oranges, and grapefruit. The recipe for this delectable citrus 'not quite jam' follows shortly!!

Eggless Pate Sablee

Ingredients:

1/2 cup whole meal flour

1 tbsp sugar

1 tbsp butter

4 tbsp fat free milk

Pinch of salt

Pinch of baking soda

1 tsp orange zest

Method:

Combine all ingredients except the milk. Break down the butter and rub it into the flour so that they are combined well.

Add just enough milk to make a soft dough. Chill in the refrigerator for half an hour.

Roll out the dough to 1/8" thickness, and cut out cookies to the shape and size of the Tian you intend to make.

Place on a baking sheet and bake at 350F for 20 minutes or until they begin to brown. This will vary depending on the number off cookies on your tray.

Remove from oven and cool completely.

These can be prepared in advance and stored in a air-tight container until required.

Delighted to see the Marmalade appreciated. Its a one of my specialities. Of course this is THE original marmalade - bittersweet with nice strips of peel in it. I will post my Marmalade recipe shortly!!